Output doubled with a modern dealcoholisation plant

The alcohol-free beer trend | After almost 30 years the Bavarian State Brewery Weihenstephan has invested in a new de-valcoholisation plant. This sets the oldest brewery in the world up for the future and enables it to perfectly cater for the growing demand for alcohol-free speciality beers. Greater productivity, flexibility and the use of cutting-edge technology were what triggered the decision to place the order.

Hop aroma compounds: transfer rates into beer and beer aging

Aging behavior | During experimental trials conducted to assess the reproducibility of the 2 hl pilot brewery at Hopfenveredlung St. Johann GmbH, it was determined that a number of hop aroma compounds were transferred from hops to beer. Subsequently, the behavior of these compounds in the finished beer over the course of aging was investigated [1].

Dry hopping with Eureka! – Brewing tests and analyses

Transfer of aroma substances | In search of a characteristic hop aroma in dry hopped beers, the potential of the hop variety Eureka! was investigated in more detail in brewing tests. This investigation focused on time-dependent transfer of selected hop components.

Crossflow reactor concept for continuous fermentation process

Immobilisation of yeast | Based on a new reactor concept, a continuous and immobilised fermentation process is being developed that meets the needs of modern breweries and maintains the advantages of continuous primary fermentation. State-of-the art crossflow filtration technology is used.

Spoilage yeasts, wild yeasts, foreign yeasts

Overview | This article is an abridged version of the scientific paper “Fermentation and Spoilage Yeasts and their Relevance for the Beverage Industry – A Review” which appeared in BrewingScience in 2012 [13]. At the time, the article provided a summary of the latest findings on the subject of harmful spoilage yeasts and wild yeasts and still serves as a reference in the event that problems are encountered with these microorganisms.

Fluid or rigid – influence of stress on the yeast plasma membrane

Stress during brewing? | During the brewing process, yeast cells are subjected to a multiplicity of stress factors simultaneously (fig. 1). These stressors influence the physiological condition – defined as yeast vitality – of living cells and, thus, also have an impact on their morphology.

Isothermal mashing: The answer to brewing reduced-alcohol beer

Single rest | Interest in reduced-alcohol and alcohol-free beers is growing. Can they also be produced by craft brewers? The authors describe a simple, isothermal mashing process in which temperature is maintained constant at 72 °C for 120 minutes. Using different malt mixes, original gravities will range from 10.6 to 12.1 °P. The alcohol content of the finished beer is between 1.9 and 3.5 per cent ABV and, when adding Saccharomycodes ludwigii, about 1 per cent ABV.

Requirement applying to (modern) yeast management

Brief overview | “Yeast is only human after all” – that’s how it should be treated by brewers. In the context of a thesis at the University of Applied Sciences Weihenstephan-Triesdorf in Weihenstephan, it was found that yeast management in breweries is not always given adequate attention though yeast quality has such a significant influence on beer quality. This contribution provides a brief overview of the most important aspects of yeast management.

Everything under control? Dry hopping and chemical-physical properties of beer

Quality assurance | Dry hopping has become an essential technique in beer brewing, designed to create the aroma of a beer and to produce pronounced, typical beer styles. This excerpt from an extensive research project provides some insight into the chemical-physical changes associated with dry hopping.

Heating with beer

Exhaust heat project | An innovative concept that uses fermentation and refrigeration compressor energy via heat pumps has been introduced in the Puntigam district of Graz in Austria. The modern heating system for a new residential estate of 800 flats is the result of a cooperation between Brauerei Puntigam, Kelag Energie & Wärme GmbH and C&P Immobilien AG.

Experiencing the beauty of fermentation

A renaissance | Old-fashioned, outdated, yesterday’s news? Not in the least. For anyone involved with beer, “open fermentation” is unescapable. It is the original method of beer production. For quite some time now, open fermentation has been supplanted by other methods in breweries for practical and economic reasons, and yet it has never been forgotten.